Entree: Israel – Galilee – مجدرة ➤ Mujaddara (A hearty dish of lentils and rice finished with deeply caramelized onions)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 35 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 cup (200 g) brown or green lentils, rinsed
- 1 cup (185 g) long-grain white rice, rinsed
- 4 tbsp (60 ml) olive oil
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 3 cups (720 ml) vegetable broth or water
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) fresh lemon juice
- Fresh parsley for garnish
- Plain yogurt for serving (optional)

Instructions

1. Rinse the lentils and place them in a medium saucepan with 2 cups (480 ml) of the broth or water. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes until just tender but not falling apart; drain any excess liquid and set aside.
2. Meanwhile, heat 2 tbsp (30 ml) olive oil in a wide skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they begin to brown. Reduce heat to medium-low and continue to cook for 20–30 minutes, stirring more frequently toward the end, until the onions are deeply golden and caramelized. Remove about two-thirds of the caramelized onions and set aside to top the finished dish; leave remaining onions in the skillet.
3. Add the drained lentils back to the skillet with the remaining onions; stir in the rice, remaining 1 cup (240 ml) broth, cumin, black pepper, and salt. Bring to a gentle simmer, cover tightly, and cook on low for 15–20 minutes until the rice is tender and liquid is absorbed.
4. Remove from heat and let rest, covered, for 5–10 minutes. Fluff gently with a fork, stir in the lemon juice, and fold in a little of the reserved caramelized onions into the rice and lentils.
5. Serve warm topped with the remaining caramelized onions, a sprinkle of parsley, and plain yogurt at the table if desired.